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Pull-Apart Maple Wheat Bread

southern.chef's picture
  Water 1 1⁄4 Cup (20 tbs)
  Maple syrup 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  All purpose flour 3 Cup (48 tbs)
  Dry yeast 2 Tablespoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Eggs 2 , beaten
  Raisins 1 Cup (16 tbs)
  Whole wheat flour 3 1⁄2 Cup (56 tbs)
  Butter/Margarine 1 Tablespoon, melted

Combine water, syrup, and oil in a small saucepan, heat until very warm (120° to 130°).
Set aside.
Combine all-purpose flour, yeast, salt, and cinnamon in a large mixing bowl, stir in syrup mixture and eggs, mixing well.
Stir in raisins and enough whole wheat flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Punch dough down, divide into 20 pieces, and shape each piece into a ball.
Place 10 balls, in rows of 5, in each of two greased 9- x 5- x 2-inch loafpans.
Brush each loaf with melted butter.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes.
Bake at 375° for 30 minutes or until loaves sound hollow when tapped.
Remove loaves from pans, and cool thoroughly on wire racks.

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